Microbiological and Biochemical Characteristics of Spanish Fermented Sausages

  1. Lorenzo, Jose M.
  2. Martinez, Sidonia
  3. Carballo, Javier
Buch:
BENEFICIAL MICROBES IN FERMENTED AND FUNCTIONAL FOODS
  1. Rai, VR (coord.)
  2. Bai, JA (coord.)

ISBN: 978-1-4822-0663-0,  978-1-4822-0662-3

Datum der Publikation: 2015

Seiten: 55-72

Art: Buch-Kapitel

GOOGLE SCHOLAR
Fuente de los datos: WoS